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Biga question for bakers

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Biga question for bakers

blue room | Mar 18, 2012 06:34 AM

I'm making Peter Reinhardt's recipe for Potato Rosemary Bread.
http://www.browneyedbaker.com/2009/10...
It calls for a biga made with 2 1/2 cups flour, so I now have at least 4 cups biga. Lotsa biga.
It seems strange that the recipe now wants me to use only 1 1/4 cups of the biga to make 2 loaves.
I know the extra can be frozen to use later, but why make so much to begin with?
Thanks very much.

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